{"product_id":"the-new-american-heart-association-cookbook-isbn-9780345461810","title":"The New American Heart Association Cookbook","description":"\u003cb\u003e“THE RECIPES WILL CONVINCE EVEN SKEPTICS THAT LOW-FAT FOODS CAN TASTE FANTASTIC. . . . Only you have the power to change your diet, reduce the amount of fat it contains and eat heathfully. . . . Get started without sacrificing taste, convenience, and pleasure.”\u003cbr\u003e–\u003ci\u003eDaily News\u003c\/i\u003e (New York)\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eJam-packed with 150 new recipes–dishes that reflect the way Americans cook and eat today–\u003ci\u003eThe New American Heart Association Cookbook\u003c\/i\u003e is a revolution in healthful cooking. The fabulous recipes inside prove you can eat deliciously for a healthier heart and a trimmer waistline. To name just a few there are Roasted-Pepper Hummus, Picante Shrimp with Broccoli and Snow Peas, \u003cbr\u003eChipotle Chicken Wraps, Asparagus with Garlic and Parmesan Bread Crumbs, and Angel Food Truffle Torte with Fruit Sauce.\u003cbr\u003e\u003cbr\u003eThis incredible revision also includes:\u003cbr\u003e• Cook’s tips that speed up cooking, explain techniques or ingredients, or add a special finishing touch\u003cbr\u003e• Suggestions on how to shop for, store, and cook food healthfully–and tips on decoding food labels and manufacturers’ claims\u003cbr\u003e• A complete nutritional analysis for each recipe, including saturated fat, cholesterol, sodium, calories, fiber, and more\u003cbr\u003e\u003cbr\u003eDiscover the never-bland world of heart-healthy eating with \u003ci\u003eThe New American Heart Association Cookbook\u003c\/i\u003e.The \u003cb\u003eAmerican Heart Association\u003c\/b\u003e is the nation’s premier authority on heart health and stroke, with a bestselling library of cookbooks and health guides. The Association is headquartered in Dallas, Texas, with affiliates that serve the entire United States. Visit the website at www.americanheart.org.\u003cb\u003e\u003ci\u003eMandarin Spinach Salad with Sesame-Garlic Topping\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eServes 4\u003cbr\u003e\u003cbr\u003eThis Asian-inspired salad uses seasoned cereal to provide a new twist to croutons.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSESAME-GARLIC TOPPING\u003c\/b\u003e\u003cbr\u003e1 tablespoon peanut oil\u003cbr\u003e1 tablespoon light soy sauce\u003cbr\u003e2 teaspoons sesame seeds\u003cbr\u003e1\/4 teaspoon minced garlic\u003cbr\u003e1\/8 teaspoon ground ginger\u003cbr\u003e1 cup rice squares cereal\u003cbr\u003e\u003cbr\u003e\u003cb\u003eDRESSING\u003c\/b\u003e\u003cbr\u003e1\/4 cup fresh orange juice\u003cbr\u003e1 tablespoon honey\u003cbr\u003e1 teaspoon light soy sauce\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSALAD\u003c\/b\u003e\u003cbr\u003e6 cups torn fresh spinach leaves\u003cbr\u003e11-ounce can mandarin oranges in light syrup, drained\u003cbr\u003e8-ounce can sliced water chestnuts, drained\u003cbr\u003e\u003cbr\u003eIn a large skillet, combine topping ingredients except cereal, stirring well. Bring to a boil over medium-high heat.\u003cbr\u003e\u003cbr\u003eAdd cereal and stir until coated. Reduce heat to medium and cook for 2 minutes, stirring constantly. Drain on paper towels; let cool.\u003cbr\u003e\u003cbr\u003eMeanwhile, in a small bowl, whisk together dressing ingredients.\u003cbr\u003e\u003cbr\u003eFor salad, place one layer each of spinach, oranges, and water chestnuts in a large salad bowl. Pour dressing over salad and toss well.\u003cbr\u003e\u003cbr\u003eAdd cereal croutons and toss again. Serve immediately.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eLemon-Herb Roast Chicken\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eServes 6\u003cbr\u003e\u003cbr\u003eTry this juicy, delicately flavored roast chicken for a Sunday dinner treat.\u003cbr\u003e\u003cbr\u003eVegetable oil spray\u003cbr\u003e11\/2 teaspoons dried thyme, crumbled\u003cbr\u003e1\/2 teaspoon dried basil, crumbled\u003cbr\u003e1\/2 teaspoon pepper\u003cbr\u003e1\/4 teaspoon salt\u003cbr\u003e4- to 41\/2-pound roasting chicken\u003cbr\u003e\u003cbr\u003e2 medium cloves garlic, minced, or 1 teaspoon bottled minced garlic\u003cbr\u003e1 lemon, cut into wedges\u003cbr\u003e1 bay leaf\u003cbr\u003e1\/2 medium onion\u003cbr\u003e1\/2 cup dry white wine (regular or nonalcoholic)\u003cbr\u003eVegetable oil spray\u003cbr\u003e\u003cbr\u003ePreheat oven to 350         F. Spray roasting pan and rack with vegetable oil spray.\u003cbr\u003e\u003cbr\u003eCombine thyme, basil, pepper, and salt.\u003cbr\u003e\u003cbr\u003eRemove giblets and neck from chicken and save for other use or discard. Rinse chicken and pat dry with paper towels. Rub outside of chicken with herb mixture. Put chicken breast side up on rack in roasting pan.\u003cbr\u003e\u003cbr\u003ePut garlic, lemon, bay leaf, and onion in chicken, then pour in wine.\u003cbr\u003e\u003cbr\u003eLightly spray outside of chicken with vegetable oil spray.\u003cbr\u003e\u003cbr\u003eRoast for about 20 minutes per pound, or until juices run clear when you pierce a thigh with a sharp skewer or a meat thermometer registers 180         F when you insert it in thigh. Remove from oven and let rest for 15 minutes before carving. Remove skin before serving chicken.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCook's Tip on Chicken Yields\u003c\/b\u003e\u003cbr\u003eA 4-pound chicken, cooked, yields about the following:\u003cbr\u003eBreast meat: 12 oz        Wing meat: 1H oz\u003cbr\u003eLeg meat: 4 oz                    Back meat: 2 oz\u003cbr\u003eThigh meat: 6 oz        Total: 25H oz\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTime-Saver:\u003c\/b\u003e Make a double recipe and have extra chicken to use during the week in other recipes, such as Chicken and Broccoli in Mushroom Sauce (see page 210).\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eCrispy Cajun Catfish Nibbles with Red Sauce\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eServes 4\u003cbr\u003e\u003cbr\u003eDo you like fried popcorn shrimp? Then you'll love these crisp bites of catfish. They're served with a zesty \u003cbr\u003esauce similar to cocktail sauce.\u003cbr\u003e\u003cbr\u003eVegetable oil spray\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCOATING\u003c\/b\u003e\u003cbr\u003e3 tablespoons cornmeal\u003cbr\u003e1\/2 teaspoon chili powder\u003cbr\u003e1\/2 teaspoon ground cumin\u003cbr\u003e1\/4 teaspoon salt\u003cbr\u003e1\/4 teaspoon garlic powder\u003cbr\u003e1\/8 teaspoon pepper\u003cbr\u003e\u003cbr\u003e1 pound catfish fillets, cut into \u003cbr\u003e1\/2-inch pieces\u003cbr\u003eEgg substitute equivalent to 1 egg, or 1 egg\u003cbr\u003e1\/2 cup cornflake crumbs\u003cbr\u003eVegetable oil spray\u003cbr\u003e\u003cbr\u003e\u003cb\u003eRED SAUCE\u003c\/b\u003e\u003cbr\u003e1\/4 cup low-sodium ketchup\u003cbr\u003e2 tablespoons white wine vinegar\u003cbr\u003e2 tablespoons fresh lemon juice\u003cbr\u003e1 tablespoon honey\u003cbr\u003e1 tablespoon bottled horseradish\u003cbr\u003e\u003cbr\u003ePreheat oven to 400         F. Lightly spray a baking sheet with vegetable oil spray. Set aside.\u003cbr\u003e\u003cbr\u003eCombine coating ingredients in a large airtight plastic bag.\u003cbr\u003e\u003cbr\u003eAdd fish pieces, turning bag to coat evenly.\u003cbr\u003e\u003cbr\u003ePour egg substitute into bag and shake gently to coat.\u003cbr\u003e\u003cbr\u003ePut cornflake crumbs in a shallow bowl. Using a slotted spoon, add fish to cornflake crumbs, turning gently with spoon to coat. Spread fish in a single layer on baking sheet. Lightly spray fish with vegetable oil spray.\u003cbr\u003e\u003cbr\u003eBake for 7 to 8 minutes, or until fish flakes easily when tested with a fork.\u003cbr\u003e\u003cbr\u003eMeanwhile, in a small bowl, whisk together sauce ingredients. Serve with fish.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eLamb Kebabs\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eServes 6\u003cbr\u003e\u003cbr\u003eServe with a bed of wild rice and Mandarin Spinach Salad with Sesame Garlic Topping (see page 75).\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMARINADE\u003c\/b\u003e\u003cbr\u003e1\/2 cup cider vinegar\u003cbr\u003e1\/2 cup finely chopped onion (1 medium)\u003cbr\u003e3 tablespoons finely chopped fresh rosemary or 1 tablespoon dried, crushed\u003cbr\u003e3 tablespoons honey\u003cbr\u003e2 tablespoons chopped fresh mint or 2 teaspoons dried, crumbled\u003cbr\u003e3 medium cloves garlic, minced, or 11\/2 teaspoons bottled minced garlic\u003cbr\u003e1 teaspoon olive oil\u003cbr\u003e1\/4 teaspoon salt\u003cbr\u003e1\/4 teaspoon pepper, or to taste\u003cbr\u003e\u003cbr\u003e11\/2 pounds leg of lamb \u003cbr\u003e(after boning and trimming), cut into 24 cubes\u003cbr\u003e1 medium red onion, cut into \u003cbr\u003e12 wedges\u003cbr\u003e2 9-ounce packages frozen no-salt-added artichoke hearts, thawed\u003cbr\u003e24 cherry tomatoes\u003cbr\u003e\u003cbr\u003eIn an airtight plastic bag, combine marinade ingredients. Add lamb and turn to coat. Seal and refrigerate for 1 to 4 hours, turning occasionally.\u003cbr\u003e\u003cbr\u003eSoak six long bamboo skewers in cold water for at least 10 minutes. \u003cbr\u003e\u003cbr\u003eDrain lamb and put marinade in a small saucepan. Bring to a boil over medium-high heat and boil, covered, for at least 5 minutes.\u003cbr\u003ePreheat grill on medium-high.\u003cbr\u003e\u003cbr\u003eSeparate each red onion wedge vertically into two parts, making 24 wedges. Separate artichoke hearts into 24 pieces.\u003cbr\u003e\u003cbr\u003eFor each kebab, thread a skewer as follows: 1 piece onion, 1 meat cube, 1 piece artichoke, 1 tomato. Repeat three times for each skewer.\u003cbr\u003e\u003cbr\u003eGrill for 12 to 15 minutes, or until lamb is done to taste. Baste with hot marinade for last 5 minutes of cooking time.","brand":"Ballantine Books","offers":[{"title":"Default Title","offer_id":46304028590309,"sku":"NP9780345461810","price":8.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780345461810.jpg?v=1767740656","url":"https:\/\/k12savings.com\/products\/the-new-american-heart-association-cookbook-isbn-9780345461810","provider":"K12savings","version":"1.0","type":"link"}